Chef's Recipes

Porteño hot sauce

Australian Gourmet Traveller recipe for Porteño hot sauce.

By Elvis Abrahanowicz & Ben Milgate
Porteño hot sauce
Porteño hot sauce

Ben Milgate and Elvis Abrahanowicz refrigerate the sauce for two weeks before using, but you can skip this step if you like.


  • 500 gm long red chillies, roughly chopped
  • 500 ml white vinegar
  • 2 tbsp fine sea salt
  • 2 tbsp caster (superfine) sugar


  • 1
    Place all the ingredients in a large saucepan and bring to the boil over medium heat. Once boiling, turn down and simmer for 5 minutes. Remove from the heat, allow to cool a little, then put in a blender and process until smooth. Place the mixture in a container, then cover and leave in the fridge for 2 weeks so the flavours can develop.
  • 2
    Pass through a fine sieve, taste and adjust the seasoning to your liking (adding more salt or sugar if needed). Put into a bottle or jar and store in the fridge. It will keep for up to 3 months. Makes 630ml.


Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.